Nut crusted chicken with baked mac & cheese

For the mac & cheese:

1. Cook the pasta al dente using half the salt.
2. Drain the pasta and then stir in the Flora and milk.
3. Stir the cheese and salt and pepper.
4. Place into a oven proof dish.
5. Top with a sprinkling of cheese and cayenne pepper.
6. Bake for 10 -25 minutes until the cheese is golden on top.

For the nut crusted chicken:

1. Crush the cashews with the spices in a ziplock bag.
2. Place the chicken breasts in the bag and shake to coat in the nut and spice mix.
3. Melt Flora Plant BUTTER in a pan over a medium heat and fry the chicken breasts. until cooked and golden brown. IF the breasts are thick, you can finish them off in the oven next to the mac & cheese for 5-10 minutes to avoid the crust burning.